I didn't have beef stock or bouillon handy but I still wanted a beef stew for dinner..So i came up with this with things I had on hand. I called it blonde beef stew because its lighter in color. Its not a 'white sauce' but much lighter than a regular stew.

The ricotta cheese keeps these moist and tender, despite the lower-fat ground beef. They are much much better than you would expect from so few simple ingredients. Adapted from Julia Child's "Mastering the Art of FrenchCooking."